When it is freezing outside, stews are the best way to kick the chill. Stay warm with these delightful recipes for a Green Chile and Chicken Stew, Slow-Cooker Caribbean Beef Stew, and a Basque Lamb Stew.

1. Green Chile and Chicken Stew

What you will need:

2 pounds boneless, skinless chicken breasts and thighs

1 small bunch cilantro, trimmed, stems and leaves separated

2 large onions, chopped, divided

1 head of garlic, halved crosswise

2 tablespoons apple cider vinegar

1 tablespoon cumin seeds

1 tablespoon honey

2 teaspoons kosher salt

1 teaspoon black peppercorns

1 pound tomatillos, husked

4 Italian frying peppers

4 poblano or Hatch chiles

3 jalapeño peppers

2 tablespoons olive oil

Steamed rice

Preparation:

Preheat oven to 450°. Combine chicken, cilantro stems, 1 onion, and next 6 ingredients in a large pot. Add water to cover and bring to a simmer over medium heat. Cover, reduce heat to low, and simmer very gently until chicken is just cooked through, about 25 minutes. Remove chicken from pot and let cool slightly; shred into bite-size pieces. Strain broth through a fine-mesh sieve into a large bowl; set aside.

Meanwhile, arrange tomatillos, peppers, and chiles in a single layer on a rimmed baking sheet and roast, stirring occasionally, until charred, 12–15 minutes. Transfer peppers and chiles to a bowl and cover tightly with plastic; let steam for 15 minutes, then peel and seed. Combine peppers, chiles, and tomatillos in a food processor and purée, adding reserved broth as necessary, until a coarse purée forms.

Heat oil in a large heavy pot over medium heat. Add remaining 1 onion and cook, stirring occasionally, until soft and caramelized in spots, about 15 minutes. Stir in tomatillo purée and remaining reserved broth; bring to a simmer. Remove from heat and add chicken. Serve stew over rice and garnish with cilantro leaves.

Find more recipe ideas from Bon Appétit.

2. Slow-Cooker Caribbean Beef Stew

What you will need:

3 sprigs thyme

1/3 cup all-purpose flour

1/4 teaspoon ground allspice

Kosher salt and freshly ground white pepper

2 pounds beef stew meat, cut into 1 1/2-inch cubes

1 pound Yukon gold potatoes, peeled and quartered

3 medium carrots, cut crosswise into thirds

1 1-inch piece ginger, peeled and finely chopped

1 clove garlic, finely chopped

2 teaspoons Worcestershire sauce

1 10-ounce can Mexican-style diced tomatoes with green chiles

4 scallions, sliced (optional)

Hot sauce, for serving (optional)

Preparation:

Strip the leaves from 1 sprig thyme and chop; combine with the flour, allspice, 1/2 teaspoon salt and 1/4 teaspoon white pepper in a large bowl. Add the beef and toss to coat. Put the potatoes, carrots, the remaining 2 thyme sprigs, the ginger and garlic in a 5-to-6-quart slow cooker. Add the beef, reserving any excess seasoned flour in the bowl. Whisk 1/2 cup water and the Worcestershire sauce into the reserved seasoned flour, then add to the slow cooker. Pour the tomatoes on top. Cover and cook on low 7 hours or on high 4 hours. Add the scallions to the stew and season with salt. Divide among bowls and serve with hot sauce. Find more recipes from Food Network.

3. Basque Lamb Stew

What you will need:

3 1/2 lbs. lamb shoulder, cut into 2 inch pieces

6 cloves garlic, crushed and peeled

1 sprig fresh rosemary, about 1 tablespoon chopped

1/2 cup dry white wine

2 Tbsp extra-virgin olive oil

1 large onion, peeled and chopped

Salt

2 teaspoons sweet paprika

1 10-ounce can roasted red bell peppers, cut into 1/2 inch strips

1 large ripe tomato, peeled, seeded, and chopped

2 tablespoons chopped fresh parsley

1 bay leaf

1 cup dry, full-bodied red wine

1 cup chicken stock*

Freshly ground black pepper

* If cooking gluten-free, use homemade chicken stock or gluten-free packaged stock.

Preparation:

Combine the lamb, half of the garlic cloves, rosemary, and white wine in a medium bowl. Let marinate for 2 to 3 hours. Drain the meat, discard the marinade, and pat dry with paper towels. Mince the remaining garlic cloves and set aside. Heat olive oil in a large, heavy-bottomed pan with lid, over medium-high heat. Working in batches, brown the meat on all sides, about 10 minutes per batch. Salt the meat as it browns.

Remove the meat from the pan and add the onions to the pan. Cook, scraping browned bits stuck to the bottom of the pot with a wooden spoon, until the onions are soft, about 5 minutes. Add the garlic and cook another minute.

Return the meat to the pan with the onions and garlic. Stir in paprika, roasted peppers, tomatoes, parsley, bay leaf, and red wine. Bring to a boil, reduce heat to medium, and simmer uncovered for 15 minutes, allowing the liquids to reduce a bit. Then add the chicken stock, bring to a boil, reduce heat to low and simmer, covered, stirring occasionally, until meat is very tender, 2 to 2 1/2 hours. Add freshly ground black pepper and more salt to taste.

Serve with rustic bread. If you want, try garnishing with fresh mint leaves. Find more recipe ideas from Simply Recipes.